Potato Purée With Hazelnut Oil Recipe #330028
Adapted from a recipe I found in the August/September 2008 issue of 'dish'. To make this recipe vegetarian, simply use vegetable stock in place of chicken stock. If you don't have a recipe for vegetable stock and would like to make some which basically uses all your vegetable peelings, you might like to try my Vegetable Stock #135453.
25 min | 10 min prep
SERVES 4
- 750 g floury potatoes, peeled and cut into chunks
- 2 bay leaves
- salt, to taste
- 4 tablespoons hazelnut oil
- 1/4 cup hot chicken stock
- 2 garlic cloves, finely chopped
- 2 tablespoons unsalted butter
- Cook the potatoes with the bay leaves in boiling, salted water until they are tender; drain the potatoes and remove the bay leaves; return the potatoes to the pan - taking care that they do not burn - over a low heat to remove excess moisture; push the potatoes through a potato ricer, mouli or sieve until the texture is very fine.
- Return the potatoes to the pan over a medium heat and beat in 3 tablespoons of hazelnut oil; add the garlic to the stock and heat the chicken stock; add the hot chicken stock; and the butter and continue beating until the potatoes are smooth and light.
- Season with salt, to taste; place in a serving bowl and drizzle with the remaining hazelnut oil.
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5 stars